Quality Characteristics of Meju According to Germination Time of Raw Soybean (Glycine max: Hwanggeumkong)

  • Choi, Ung-Kyu (Department of Oriental Medicinal Food and Nutrition, Asia University) ;
  • Jeong, Yeon-Shin (Soyventure Co., Ltd., Kyungpook National University) ;
  • Kim, Mi-Hyang (Department of Food Science and Nutrition, Sangju National University) ;
  • Lee, Nan-Hee (Department of Food Science and Nutrition, Catholic University of Daegu) ;
  • Hwang, Young-Hyun (Soyventure Co., Ltd., Kyungpook National University)
  • 발행 : 2007.06.30

초록

This study was conducted to observe quality characteristics of whole soybean meju fermented with germinated soybean (Glycine max: Hwanggeumkong). The germination rate after 24 hr was $23.0{\pm}1.2%$, then increased rapidly to $90.2{\pm}1.3%$ at 36 hr of germination, and finally reached a level of $99.4{\pm}0.3%$ at 60 hr of germination. It was confirmed that the total isoflavone content immediately after soaking was 100.1 mg%, increasing during the beginning of the germination process; it continued to increase to 114.0 mg% by 24 hr of germination, but decreased thereafter. The isoflavone content at 60 hr of germination was 101.6 mg%. A total of 6 organic acids were detected, and total organic acid content ranged from 963.1-1,145.3 mg%. Differences based on the degree of germination in the raw material were insignificant. The free amino acid levels of the whole soybean meju made from non-germinated soybeans and from soybeans that had germinated 48 hr were 2,580.9 and 2,519.7 mg%, respectively. The content of glutamic acid was highest followed by aspartic acid, lysine, leucine, and proline.

키워드

참고문헌

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